Sweet and savory with a hint of heat, this vibrant salsa adds flavorful appeal to fish, tacos, pork, lamb, and grilled meats of all kinds.
Grilling is the perfect way to get a great dinner on the table quickly. Marinades are wonderful, but sometimes I don’t think far enough in advance for an adequate steep.
With a salsa, the meat can be grilled with a simple sprinkle of salt and pepper with the salsa spooned overtop upon serving for a flavor boost. If you have a spice rub on hand, that is a quick way to layer the flavors, adding interest and complexity.
I originally created this salsa to pair with grilled rosemary lamb chops. When serving with lamb, I utilize the mint option, as it complements lamb so well. Over the years, I’ve found this salsa to be equally delicious on pork, chicken, and fish – almost any meat hot off the grill.
Beyond lamb, I think of mint when cooking Middle Eastern, Mediterranean, Indian, and Moroccan-inspired dishes. Cilantro is a worthy alternative to the mint, especially when your meal leans towards Mexican, Asian, Middle Eastern, or Caribbean flavors. While cilantro and mint supply a fresh, herby note, if you don’t have any, feel free to use fresh parsley or chives – or simply omit.
You can add a hint of heat if you like – it balances the sweet pineapple nicely – utilizing a jalapeño, Serrano pepper, or even some red pepper flakes. In the recipe, I mention how easy this is to adjust based on preference.
I find the salsa to be best the day it’s prepared, although you can make it an hour or two in advance and store it in the refrigerator.
More ways to use pineapple salsa:
- Spooned over fish, lamb, pork, or chicken
- And shrimp!
- As a dip with tortilla chips, alongside guacamole if you like
- As a relish for pork burgers or pulled pork sandwiches
- On tacos
- As a salsa for burrito-type bowls – I like to mix rice; chicken, shrimp, pulled pork, or beef; and perhaps some avocado and Cumin Lime Slaw for a flavor-packed meal. Top with a handful of crushed tortilla chips for an element of crunch!
The salsa is shown above with Mexican Flank Steak, Cumin Lime Slaw, and my favorite way to cook brown rice. You could swap the steak with chicken, shrimp, or pork, add greens, and/or use a different variety of rice or another grain of choice. Chopped avocado and a sprinkle of crunched tortilla chips also complement a bowl like this quite nicely.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Pineapple Salsa
Ingredients
- 2 cups pineapple, peeled and diced into small pieces (~10oz)
- ¾ cup red pepper, small dice*
- ¼ cup red onion, minced
- 2 tablespoons mint or cilantro, minced
- ½ -1 jalapeño pepper, minced**
- 2 tablespoons (30ml) freshly squeeze lime juice + the zest of 1 lime
- 1 tablespoon (20g) honey
- sea or kosher salt (I use a touch over ¼ teaspoon)
Instructions
- Combine all ingredients in a mixing bowl. Enjoy right away, or cover and refrigerate until ready to use. The salsa may be served chilled or at room temperature.
- Storage: While you can refrigerate and enjoy any leftovers over a few days, I find this salsa to be best the day it is made. Over time, the pineapple releases its juices and will make the salsa more liquidy.
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